Shrimp and Prosciutto Pasta for One
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Bowtie pasta tossed with shrimp, crisp prosciutto, and a creamy Parmesan sauce, topped with cherry tomatoes.
Ingredients
- ¾ cup uncooked farfalle/bowtie pasta (2 oz) or other pasta
- ½ tablespoon olive oil
- 1 garlic clove minced
- ¼ cup chopped prosciutto
- ¼ cup white wine or chicken broth
- ½ cup peeled deveined shrimp (about 10 medium)
- ¼ cup heavy cream
- ¼ cup shredded Parmesan
- ¼ cup cherry tomatoes halved
Equipment
- saucepan
- skillet
Directions
- Cook the pasta in salted boiling water as the package directs, until al dente. Drain.
- Heat the oil in a 10-inch skillet over medium heat. Cook the garlic and prosciutto for a minute or so, until fragrant.
- Pour in the wine or broth and let it simmer for about 1 minute.
- Add the shrimp and cook for 1 to 2 minutes, then flip them and cook 1 to 2 minutes more, until pink and opaque.
- Stir in the cream and Parmesan until the cheese melts and the sauce is creamy.
- Fold in the pasta and top with the cherry tomatoes just before serving.
Nutrition
Serving: 371g | Calories: 817kcal | Carbohydrates: 65g | Protein: 41g | Fat: 39g | Saturated Fat: 20g | Trans Fat: 0.9g | Cholesterol: 224mg | Sodium: 1040mg | Potassium: 700mg | Fiber: 2.9g | Sugar: 4.8g | Vitamin A: 1406IU | Vitamin C: 6.4mg | Calcium: 305mg | Iron: 2.2mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); ¾ cup uncooked farfalle/bowtie pasta (the first choice counted), ¼ cup chopped prosciutto counted as cured ham (closest USDA match to prosciutto), ¼ cup white wine or chicken broth (the first choice counted), ½ cup peeled counted as raw shrimp, ¼ cup shredded Parmesan counted as grated parmesan. Brands and portions vary, so use it only as an approximation.